Elevated Cheeseburger Fondue Casserole

Hamburger Helper set the world on fire during the 70's. This retro take on the classic will bring cheesy new life inside a pan fit for entertaining.



  • 1 lb ground chuck 85% 15% seasoned with salt and pepper
  • 4 cups freshly grated sharp cheddar cheese
  • 1 cup gruyere, gouda, raclette, or a combination for fondue
  • 2 tbsp All-Purpose flour
  • 1 tsp hot sauce
  • 3/4 cup dry white wine
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tsp Worcestershire Sauce
  • 2 tsp Dijon Mustard
  • 2 tbsp tomato paste
  • 3 cups beef broth
  • 3/4 lb Cavatappi pasta (or similar spiral pasta)
  • 1/2 cup whole milk, room temperature
  • 1/4 cup Crème Fraiche, room temperature
  • parsley, chopped
  • salt and pepper to taste

Pro Tip

For the fondue: You can swap out the wine for Beer to make an extra trendy beer cheese fondue! Make sure when incorporating the milk and Crème Fraiche into the dish that they are both room temperature. If they are still cold you can risk the sauce separating and curdling.


  1. Make a quick fondue and keep warm until the end: Melt 2 tbsp butter in saucepot, add 2 tbsp All-Purpose Flour and cook together until slightly browned. Add 1 tsp mustard, 1 tsp of Hot sauce, and 1 tsp Worcestershire sauce to combine. Whisking continuously add 3/4cup dry white wine until smooth loose ribbon consistency. On low heat add 1 cup of Cheese (Gruyere, gouda, Raclette, or a combination work perfectly for fondue) and whisk until smooth. Keep over lowest temp whisking occasionally until ready to serve.
  2. Heat Casserole Pan over medium heat and add 1 TBSP oil
  3. Add Onions and saute for 2-3 minutes and then add the Ground Chuck, cooking through while draining out the fat (I like to keep a little fat in the pan for flavor). Add the garlic and cook for another minute.
  4. Add the Worcestershire, Dijon, and Tomato Paste. Stir until combined. Season with Salt and Pepper
  5. Add the Beef Broth and Uncooked Pasta. Stir to combine and bring to a slow simmer over medium-low heat. Cover the pot and cook for 6 minutes, uncover stir and replace the lid for another 6 minutes.
  6. At low temperature, incorporate the room temperature milk and crème Fraiche. Gradually add 3 cups of the cheese a little at a time and then top with 1 more cup, replace the lid and cook for two minutes.
  7. Turn off heat and stir the casserole incorporating the cheese on top.
  8. To serve add your Cheese Fondue on top and garnish with fresh parsley.


Daniel John

With 18 years of restaurant experience, Daniel has worked in all areas of the hospitality industry. He has owned Whatever Lola Wants Private Chef Services with his wife and business partner, Jessica since 2013. They specialize in custom events, across the Chicago area and beyond!

To learn more about this chef, please visit their website at www.wlwprivatechefs.com

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